Resumen
Since the characteristics of the fresh fruit of cape gooseberry (Physalis peruviana L.) are little known, its valorization and use are impaired. The fruit?s bioactive compounds at two stages of maturity, start and end of maturity, are evaluated, with differentiating colors between green-yellow and orange for two sizes of the fruit. The ratio between sugars and acids increased from the beginning to the end of maturity. Quercetin was not found in the samples. Nevertheless, rutin was predominant in small and large size mature sample, followed by greenish yellow (start of maturity) color of the small size fruit, with values ranging between 6.904 and 6.761 mg g-1 and 5.891 to 4.465 mg g-1, respectively. Myricetin rates ranged between 1.085 and 1.170 mg g-1 and 1.110 to 1.309 mg g-1 for greenish yellow and orange fruits, respectively. These results characterize the fruit of Physalis peruviana L. as a source of phenolic compounds in food. Antioxidant activity, influenced by the different stages of fruit ripening, is correlated to a higher content of the flavonols rutin and myricetin. Maturity degree and fruit size affect the fruit?s chemical characteristics.